Ingredients

• 400g minced beef
• 2 tbsp olive oil
• 2 sesame seed burger buns
• to taste onion, finely chopped
• 1/4 head iceberg lettuce, shredded
• 2 cheese slices
• 2 large dill pickles, sliced
• 1 cup mayonnaise
• 2 tsp white wine vinegar
• pinch black pepper
• 2 tsp mustard
• 1 1/2 tsp onion salt
• 1 1/2 tsp garlic powder
• 1/2 tsp paprika

Equipment

• Large frypan
• Mixing bowl
• Baking paper
• Sharp serrated knife
• Spatula

Instructions

1. Make the special sauce first: stir together the mayonnaise, white wine vinegar, mustard, onion salt, garlic powder, and paprika in a bowl until smooth, then season with a little salt. Cover and chill so the flavors meld and the sauce tastes balanced, not raw.
2. Season the minced beef with salt and pepper, then divide into 4 equal balls using about 1/3 cup each. Place each ball on a square of baking paper and press flat into thin circles about 15cm wide, so they cook fast and develop crispy edges.
3. Heat the olive oil in a large frypan over high heat until shimmering. Working in 2 batches so the pan stays hot, cook the patties for 1 to 2 minutes per side until lightly charred and cooked through. Set aside and keep warm.
4. Slice each bun crossways into three layers to give you a base, a middle, and a lid. Lightly toast all the cut sides until golden, which keeps the bun from going soggy under the sauce.
5. Build the first layer: spread sauce on the bottom bun, then add chopped onion, shredded lettuce, a cheese slice, a patty, and pickle slices. Add the middle bun, more sauce, onion, lettuce, pickles, and the second patty. Spread the lid with a little more sauce, set it on top, and serve right away while everything is hot.